Cappelletti

Rilling

Douse the chicken breast in butter; add salt and pepper to taste; finely chop it

Add the remaining ingredients and mix well

Dough

Place flour on a surface; lightly beat the eggs and combine with flour; add butter and gradually add enough warm water to obtain a firm dough

Sieve until it has a smooth and manageable consistency

Divide into two parts

Roll out thinly, layer by layer, onto a lightly floured surface

Cut into circles

Place 1 tablespoon of filling in the center of each circle

Fold to resemble a half-moon and press the edges tightly to prevent the filling from escaping

When all the pasta is ready, let the cappelletti fall into 6 liters of boiling water (slightly salted); cook for about 5 minutes or until the pasta is soft

Drain and place on a warm serving dish, serving with simple tomato sauce and grated Parmesan cheese.